SHRIMP ÉTOUFÉE

½ cup butter

½ cup flour

1 large onion, chopped

½ green pepper, chopped

2-3 branches celery, chopped

3 cloves garlic, crushed

½ tsp black pepper

½ tsp cayenne pepper

1 tsp cajun seasoning

6 sliced green onions (or chives) + more for garnish

2-3 dashes tabasco

1 bottle clam juice

1 can diced tomatoes

2 lb shrimp, peeled and deveined

Melt butter in a heavy saucepan over low heat.

Whisk in flour to form a paste. Continue cooking over low heat and whisk continuously, until the mixture turns a caramel colour and gives off a nutty aroma, about 15-20 minutes.

To the roux, add the onion, green pepper, celery, and garlic, and cook over low heat about 5 minutes, until the vegetables are limp.

Add the seasonings and green onions.

Add the clam juice and the tomatoes with their juice and stir to blend.

Bring the mixture to a boil, reduce heat to low and simmer for 10 -15 minutes. Add shrimp and stir.

It will take shrimp about 3 minutes to cook, don’t overcook.

Remove from heat.

Serve over rice, garnish with sliced green onions.